We’ve all been feeling the late summer heat wave scorching across Florida as it tends to do around this time every year. It messes with your head a bit and makes even the easiest things seem impossible. As such, we lean towards the simple and the comforting. Enter, beer can chicken.
A small but mighty bird can satisfy a table of 4 to 6, easy. After warming up our bellies with the best batch of Gilly’s sourdough bread yet— the chicken had reached it’s peak. Succulent and juicy with a delectable crispy skin, mmm. We sipped on Bavarian Pilsners along with the meal, the same beer that soaked into the chicken. Served up with a classic side of Kraft Mac & Cheese. There were rumors of twice baked potatoes but that dream never made it home from the grocery store. These things happen, we improvise.
The Torak’s have been a bit preoccupied with a newest potential tenant, a stray kitten that has captured their hearts and upmost attention, to which we can not fault them for. The kitten reigns in the spare bedroom for now, until the time comes to introduce him or her to the rest of the gang. Either way and despite all odds, a delicious meal ensued and all bellies were full and happy. We opted for a slightly less competitive game of Clue this evening. Turns out, it was Professor Plum in the library with the knife…
This meal is perfect for hosting, it’s a crowd pleaser and pretty much takes care of itself once you get everything ready to go. You don’t have to worry about overcooking it either because it’s soaking in beer, which is a plus. Serve it with your favorite sides, or whatever you have laying around. Regardless, the chicken is obviously the main feature. Experiment with different styles of beer and create a blend of your favorite spices, have a little fun with it.
Beer Can Chicken
Serves 4-6
Ingredients
1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer (I used a Bavarian style Pilsner)
Instructions
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full, this is very important). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird’s cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.